Ribeye and tenderloin steaks are two of the most popular high-end cuts, known for their premium quality and flavor. Walk into any steakhouse, and you’re almost guaranteed to find both on the menu.
But what are the differences between them? Which one is better, and when might you choose one over the other?
This article is a steak lover’s guide that will compare the ribeye vs. tenderloin in detail, covering everything from fat content and flavor to texture, cooking methods, and cost. By the end, you’ll know exactly which steak is right for your next meal.
Understanding the Ribeye Steak
Ribeye steaks are a popular choice for grilling or pan-frying, known for their rich flavor and generous marbling. Let’s take a closer look at what makes a ribeye a ribeye.
What is a Ribeye?
The ribeye cut comes from the rib section of the beef animal, specifically the rib cage area. In fact, meat graders use the surface area of the longissimus dorsi (eye) muscle between the 12th and 13th rib to help determine the yield and quality grade of the entire beef carcass.
Ribeyes are known for their high fat content, which translates to a rich, beefy flavor. The marbling, or flecks of fat within the muscle, contributes significantly to the tenderness and juiciness of the steak. Because of this higher fat content, ribeyes stand up well to high-heat cooking methods like grilling and pan-frying. One of my favorite ways to cook a ribeye is to sear it in a super hot cast iron skillet.
Bone-in vs. Boneless Ribeye
You’ll often see ribeyes sold both with and without the bone. Bone-in ribeyes, especially the impressively large Tomahawk steaks, make for a dramatic presentation. (Have you noticed the “Tomahawk Steak Phenomenon” at steakhouses lately?)
But does the bone actually do anything for the flavor? According to research done at Texas A&M, and by food scientist Dr. Greg Blonder at Boston University, the presence or absence of the bone doesn’t significantly change the flavor of the meat. So, whether you choose bone-in or boneless is really a matter of personal preference.
Let’s Explore the Tenderloin (Filet Mignon)
If you’re looking for a steak that’s melt-in-your-mouth tender, the tenderloin, often sold as filet mignon, is the cut to choose.
What is a tenderloin?
Tenderloin steaks come from the tenderloin section of the cow, namely the Psoas Major muscle, which sits under the ribs, close to the spine.
The defining characteristics of a tenderloin steak are that it’s lean, incredibly tender, and has a mild flavor. It doesn’t have as much marbling as a ribeye, which contributes to its milder taste.
You might also see it on a menu as filet mignon or fillet.
Why is Tenderloin so Expensive?
There are two main reasons why a tenderloin steak costs more than other cuts. First, there’s not much of it. The tenderloin makes up less than 2% of the entire cow, and in some cases even less than 1%.
Second, it’s in high demand because of its unmatched tenderness. If you’re prioritizing tenderness over a strong beefy flavor, the tenderloin is worth the splurge.
Fat Content and Flavor: Ribeye vs. Tenderloin
The biggest difference between ribeye and tenderloin steaks is the amount of fat they contain. This difference has a huge impact on the flavor of each steak.
Ribeyes have a higher fat content, which gives them a richer, beefier flavor. All that beautiful marbling melts as the steak cooks, keeping the meat moist and flavorful from the inside out. For a lot of steak lovers, that robust flavor is the whole point!
Tenderloin, on the other hand, is much leaner. That means it has a milder, more subtle flavor. It’s still delicious, but it relies more on your cooking skills and seasoning choices to bring out its best. Some people prefer the delicate taste of a tenderloin, while others find it a bit bland compared to a ribeye’s intense, fatty goodness.
Ultimately, it comes down to personal preference. Do you want a steak that’s bursting with beefy flavor, or one that’s more refined and delicate? Your answer will tell you which cut to choose.
Cooking Methods: Ribeye vs. Tenderloin
The best cooking method for a steak depends on its fat content and how quickly it can dry out. Here’s how to cook a ribeye versus how to cook a tenderloin.
Ribeye Cooking Methods
Ribeyes are well-suited to high-heat cooking methods like grilling or pan-frying. The high heat helps the fat render and crisp up, which adds a lot of flavor and texture.
Reverse searing is also a good option, especially if you’re working with a thicker cut of ribeye. The reverse sear method involves cooking the steak at a low temperature for a longer period of time, then searing it at a high temperature at the end to create a crust.
For best results, season your ribeye generously with salt and pepper and let it come to room temperature before cooking.
Tenderloin Cooking Methods
Tenderloin steaks are leaner than ribeyes, so they’re more prone to drying out during cooking. For that reason, reverse searing is a great choice.
Another popular method is to pan-sear the tenderloin and then finish it in the oven. This lets you develop a nice crust on the outside while keeping the inside tender and juicy.
As with ribeye, season your tenderloin with Kosher or sea salt well before cooking and let it come to room temperature.
General Tips for Both
No matter which cut of steak you choose, here are a few general tips for cooking it perfectly:
- Use a high smoke point oil like grapeseed or avocado oil.
- Sear the steaks on each side to develop a good crust.
- Use a meat thermometer to cook the steaks to your desired level of doneness.
- Let the steaks rest for at least 5 minutes before serving.
Cost and availability
If you’re looking to save money, ribeye is the better option. Tenderloin is almost always more expensive.
Here’s a quick price comparison:
- Tenderloin: You might find it for $20-$25 per pound directly from a farm. But you’ll pay as much as $150 for a tenderloin steak at a high-end restaurant.
- Ribeye: Boneless ribeye averages $15-$20 per pound at most grocery stores, and $40-$60 at a restaurant.
Keep in mind that prices can change based on where you live, the quality of the meat, and where you buy it.
Frequently Asked Questions
Why is the tenderloin so good?
The tenderloin is prized for its exceptional tenderness, hence the name! It comes from a muscle that doesn’t do much work, resulting in very fine muscle fibers and minimal connective tissue. This gives it a melt-in-your-mouth texture that’s hard to beat. It’s also mild in flavor, making it a great canvas for sauces and seasonings.
Is beef tenderloin the best steak?
Whether beef tenderloin is the “best” steak is subjective and depends on your preferences. It excels in tenderness, but some find it lacking in the robust, beefy flavor that other cuts like ribeye offer. If you prioritize a delicate texture over intense flavor, tenderloin might be your top choice.
Which is better, ribeye or tenderloin?
There’s no definitive “better” – it depends entirely on what you’re looking for in a steak. Ribeye is known for its rich, beefy flavor and generous marbling, which keeps it juicy and flavorful during cooking. Tenderloin, on the other hand, is prized for its unmatched tenderness. Ribeye is a bolder choice, while tenderloin is more refined. Consider your flavor and texture preferences to decide which is right for you.
Closing Thoughts
So, what’s the difference between ribeye and tenderloin? Ribeye is known for its rich, beefy flavor and higher fat content, making it great for grilling. Tenderloin is incredibly tender and lean with a milder flavor, often best prepared with a reverse sear or other gentle cooking method.
Ultimately, the “best” steak is subjective. It all comes down to your personal taste.
When choosing between a ribeye and a tenderloin, think about the flavor profile you prefer, how you plan to cook it, and, of course, your budget. Happy grilling!